Pizza Stuffed Zucchini

with spring green salad

Pizza stuffed zucchini first made an appearance in our meal plans last year and became an instant favorite. We like the combination of mushrooms and sausage featured here, but the filling for the zucchini can be adapted to use just about any pizza toppings you like.

Prep

Mushrooms / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)

Make vinaigrette - Skip if vinaigrette was made ahead on Monday. Whisk together lemon juice, garlic powder, oregano, honey, and mustard. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25cm thick shell on all sides (discard the center you scoop out or save it for another purpose). Check out this video. (Can be done up to 4 days ahead)

I used puff pastry and flattened it out to 1.5 times it’s normal size. This makes each pizza just a little bit bigger and I was able to put a fair amount of sauce, mozzarella, and vegetarian sausage in them. My husband and I each had two, plus sides. It was plenty. I also used my toaster oven for 9-11 minutes rather than the big oven. Score! I’m marking the recipe as a favorite to definitely make again.